Snails, Sicilian Style

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READY IN:
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • There is a small membrane, known as an operculum, at the opening of each snail.
  • Use a toothpick to remove this membrane and it will come off easily.
  • Place the snails in a basin and rinse thoroughly with cold water.
  • Drain and rinse once more in cold water that contains a generous amount of salt.
  • Rinse once more in cold water before cooking.
  • Add four quarts of cold water to a kettle and add the snails and about three tablespoons salt.
  • Bring slowly to a boil and simmer six minutes, stirring occasionally.
  • Meanwhile, place the garlic and one teaspoon of salt in a small, heavy bowl.
  • Crush the garlic with a pestle or the back of a heavy spoon to make a paste.
  • Add the oil, pepper (to taste), lemon juice, and six tablespoons cold water.
  • Stir with a whisk to blend.
  • Drain the snails and serve hot with the sauce cold.
  • Note: To eat the snails, pull out the meat with a pick and dip them one at a time in the sauce.
  • The whole snail may be eaten, although the most fastidious prefer to skip the soft after end of the meat, which is the digestive tract.
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